Kegging and Conditioning:

Additional Notes:

A full-bodied IPA made with German malts and Columbus hops.

Protein rest strike temperature came in surprisingly high (128 instead of 122). Not sure why. Did I rinse the MLT with hot water first? I forget. Had to do a lot of fiddling to hit subsequent temperatures, and subsequently had enough water in the first runnings to get almost my boil volume. Sparged 2 gallons anyway, which forced me to boil for over 2 hours to concentrate it back down. What a mess. In the end things came out close the right numbers, but I definitely took the long way to get there.